Our dear friend Ben, who lives in New York, has been in LA for work all week. Last night we had him over for dinner.
He is a vegetarian so I roasted us a mess of root vegetables with shallots and rosemary and served them with a simple green salad tossed in my favorite viniagrette.
Cubes of peeled butternut squash, rutabaga, parsnip, turnips and fingerling potatoes roasting at 400 degrees in olive oil and salt and pepper.
Half way through roasting I added some minced shallot and rosemary to the vegetables.
The diversity of flavors and textures of the roasted vegetables satisfies a hearty winter appetite.
For dessert I sliced some Fuyu persimmons and apple-pear and served them with chocolates brought back from Switzerland by my Dad and Monika from their recent visit. Delicious time.
Roasted Root Vegetables
Look for pre-chopped root vegetables in the produce section of your grocery store if you are in a time crunch. You can replace or substitute any of the vegetables with others or more of the same depending what you have on hand.
1 butternut squash, peeled and cut into medium sized cubes (about 2 lbs.)
3/4 lb of parsnips, peeled and cut into medium sized cubes
1/2 lb. of rutabaga, peeled and chopped into medium sized cubes
1/2 lb. of turnips, peeled and cut into medium sized cubes
1/2 lb. fingerling potatoes, cut in half the long way
1 red onion, peeled and cut into medium-large cubes
Olive Oil, Salt and Pepper for seasoning
1 shallot, finely minced (could use garlic instead)
2 sprigs of Rosemary leaves, pulled from the stem and finely minced
Preheat your oven to 400 degrees and line 2 large baking sheets with parchment paper or foil. Peel and cube all the vegetables and slice the potatoes in half. Place the vegetables including the chopped onion onto the baking sheets and liberally season them with olive oil, salt and pepper, at least 2 tablespoons of olive oil and 1 teaspoon of salt per sheet of vegetables, possibly more. Then toss them well so each cube is coated in seasoning. Place the baking sheets of seasoned vegetables into the oven and let roast for 15 minutes. In the mean time mince the shallots and rosemary. After 15 minutes pull the vegetables from the oven and sprinkle them with shallots and rosemary and stir well. Place both pans back in the oven, rotating which pan was on the lower rack. Roast for 15 more minutes. At this point pull each pan of vegetables and stir well and check for seasoning and degree of browning. All the veg should be soft to a fork or knife and developing a brown, crisp crust and sweet flavor. If they need more time for browning put them back in for 5-10 minutes as needed. If done, toss all the vegetable onto a large bowl or platter and serve immediately.